500 g lamb strips
2 tbsp oil
3 eggs, lightly beaten and seasoned with salt and pepper
1 red capsicum, diced
6 spring onions, finely sliced
2 cloves garlic, crushed
1 cup broccoli florets, lightly steamed until tender
1 cup corn kernels, cooked
3 cups cooked long grain rice
2 tbsp soy sauce
3 tbsp sweet chilli sauce
1 tbsp lemon or lime juice
- Coat lamb strips in half of the oil. Heat the remaining 2 tsp oil in a wok or large frypan. Add the egg and cook for 1-2 minutes or until set and cooked. Remove from the pan and shred. Set aside to add later.
- Heat the wok, ensure it is hot. Stir-fry the lamb strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
- Add the capsicum and spring onion to wok, cook until soft. Add the garlic and cook for another 30 seconds. Add the cooked broccoli, corn and rice. Stir-fry until the rice is hot.
- Add the sauces, juice and cooked lamb, stir to thoroughly combine. Gently stir through the shredded egg, reserving some to garnish with.